Soil and Aquatic Microbiology MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Soil and Aquatic Microbiology, a fundamental topic in the field of Microbiology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Soil and Aquatic Microbiology MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Soil and Aquatic Microbiology mcq questions that explore various aspects of Soil and Aquatic Microbiology problems. Each MCQ is crafted to challenge your understanding of Soil and Aquatic Microbiology principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Microbiology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Soil and Aquatic Microbiology MCQs are your pathway to success in mastering this essential Microbiology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Soil and Aquatic Microbiology. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Soil and Aquatic Microbiology knowledge to the test? Let's get started with our carefully curated MCQs!

Soil and Aquatic Microbiology MCQs | Page 5 of 15

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Q41.
Which of the following fungi on infecting crop roots can improve their uptake of phosphorus and other nutrients?
Discuss
Answer: (b).VA Mycorrhiza
Discuss
Answer: (a).exchange of nutrients between two species
Q43.
Assimilative denitrification is done by
Discuss
Answer: (d).all of these
Q44.
The chief spoilage organisms on smoked fish are
Discuss
Answer: (a).molds
Discuss
Answer: (a).the growth of Streptomyces species in the mud at the bottom of the body of water
Q46.
In chilled shrimp __________ is chiefly responsible for spoilage.
Discuss
Answer: (a).Achromobacter
Q47.
Marinated (sour pickled) fish should not have spoilage problems unless
Discuss
Answer: (b).the acid content is low enough
Q48.
The predominant kind of bacteria causing spoilage in fish at chilling temperature is
Discuss
Answer: (a).species of Pseudomonas
Discuss
Answer: (a).part of the natural flora of the external slime of fishes and their intestinal contents
Q50.
The red or pink color of the fish is generally caused from the growth of
Discuss
Answer: (d).all of these